- 1 tablespoon ghee (or olive oil)
- 3 1/3 pounds beef stew meat (cubed)
- 4 cloves garlic (crushed)
- 4 cardamom pods (bruised)
- 1 cinnamon stick
- 1 onion (medium, chopped)
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons sweet paprika
- 2 teaspoons Garam Masala
- 1/2 cup plain yogurt
- 1 cup beef stock
- 1/4 cup chopped cilantro
- pappadums (Cooked, to serve)
- 1 sambal (FOR THE COCONUT)
- 1/2 teaspoon vegetable oil
- 1 teaspoon cumin seeds
- 2 teaspoons fresh ginger (finely grated)
- 1 clove garlic (crushed)
- 1 cup flaked coconut
- 1 red chili pepper (fresh long, seeded, finely chopped)
- 1 tablespoon chopped cilantro
- 1/4 cup lemon juice
- Heat ghee in a Dutch oven on medium-high heat. Cook beef, in batches, until lightly browned. Remove beef from pan.
- Add garlic, cardamom, cinnamon and onion to the pan; cook and stir for 5 mins or until soft. Add ground coriander, cumin, paprika, garam masala and a pinch of salt; cook and stir for 30 seconds or until mixture is fragrant.
- Return beef to pan with 1 tbsp of the yogurt; stir until well coated in spice mixture. Add remaining yogurt, 1 tbsp at a time. Stir in stock.
- Bring to a boil. Reduce heat to low; cover and simmer for 1 1/2 hours or until beef is tender. Remove lid; simmer for 30 mins or until sauce thickens slightly. Stir in cilantro.
- Meanwhile, for the coconut sambal, heat oil in a small skillet on medium-low heat. Add cumin, ginger and garlic; cook and stir for 30 seconds or until fragrant. Add spice mixture to remaining ingredients and 2 tbsp water in a medium bowl; mix well.
- Serve rogan josh with coconut sambal and pappadums.
|Calories50Calories from Fat25|
|% DAILY VALUE|
|Calories from Fat25|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.